Makes approx. 2 liter
1 green/white cabbage (1,5 kg)
1 fennel bulb
1 tbsp sea salt
1 tsp fennel seeds
Wash all the vegetables. Peel out the outer layers if the cabbage and save them for later. Finely slice cabbage, fennel and onion and roughly grate the apples. Or use a food processor with a ne slicer attachment for the cabbage, fennel and onion and rough grating attachment for the apples.
Place the grated ingredients in a large mixing bowl together with the salt and fennel seeds. Use your hands to mix and massage the vegetables for 7-8 minutes until they get soft and juicy. They should start releasing quite a lot of juice, if not, just add a little more salt to help the process.
Use a spoon, tong or your hands to spoon the mixture into 2 large clean jars. Pack it tightly to eliminate any air pockets. Keep packing until the jar is full of veggies and the veggies are covered in juice (important). Leave 2-3 cm at the top and place a whole folded cabbage leaf there. This is to prevent any oxidation. Close with an air-tight lid.
During the fermentation process the veggies will expand and the liquid will try to come out. When this happens, we put our jars in a bowl or a plastic bag (this also relieves some of the “smell”) for any juice that might drip from the sides.
Leave the jars to ferment in room temperature for 2-4 weeks (depending on room temperature), 3 weeks is usually perfect. When ready, it should be softly textured but not mushy and have a fresh, spicy and acidic avour. Discard the cabbage leave on top and store the jars in the fridge. An opened jar should be consumed within a few weeks.